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Wednesday, October 16, 2013

Panko Breaded Eggplant

I always had a huge dislike for eggplant, that was until I had eggplant parmesan. I love how soft the eggplant becomes and how crunchy the outside stays. I decided to experiment with breaded eggplant. I tested out both cornmeal and Panko breadcrumbs and personally choose the latter, but it is all about preference.

This recipe makes a great base for eggplant parmesan! Whether you serve this with pasta or use this in a sandwich, your meal will be comprised of delicious eggplant goodness!

1 large eggplant
4 c Panko breadcrumbs or cornmeal (seasoned with 1 1/2 tbsp dried basil and 1 tbsp garlic powder)
1 1/4 c cold water
3/4 c all-purpose flour
1 tbsp baking soda
1 tsp paprika
1 tsp salt
1 1/2 tsp pepper
2 1/2 tsp garlic powder

roma tomatoes, diced (or 14.5 oz can of diced tomatoes, drained)
1 small onion
1/2 c tomato paste
1/2 c water
1 1/2 tbsp sugar
seasoning (basil, oregano, thyme, salt, pepper, etc)

Slice eggplant into 1/4" slices. Mix flour, baking soda, seasonings, and water in a bowl. Place seasoned breading in a separate, shallow dish. Dip slice in wet mixture, then dry breading. Once the slices have been breaded, prepare your pan for shallow frying.

Heat a pan at medium heat with oil. Do not fill the pan. Instead, have enough oil to fill only a quarter of the pan. Shallow fry the slices until golden on each side and soft in the middle. Place finished slices on paper towels or stale slices of bread in a strainer, in order to remove excess oil. 

For the sauce, combine all the ingredients into a saucepan on medium heat. Season to your liking. Allow the sauce to simmer and thicken. Once at the desired consistency, serve with breaded eggplant slices. ENJOY!


  • Serve with pasta for a filling meal
  • Use slices in a sandwich for a quick lunch
  • Bake the slices in the oven at 450 degrees F until the eggplant is soft, for a healthier version of this recipe
  • Layer slices with cheese (or vegan cheese) and sauce for eggplant parmesan. 

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